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Title: Hometown Favorite Wings
Categories: Holiday Appetizer
Yield: 16 Chick wing
| 3 | tb | Butter or margarine |
| 1 | c | Onion; finely chopped |
| 3/4 | c | Ketchup |
| 1/4 | c | Water |
| 3 | tb | Worcestershire sauce |
| 1/4 | c | Light brown sugar; packed |
| 1 | tb | Tomato paste |
| 1 | tb | White vinegar |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Hot pepper sauce |
| 3 | tb | Cocoa |
| 3 1/2 | lb | Chicken winds |
In a heavy medium saucepan over medium heat, melt the butter; add onion. Cook until tender. Stir in ketchup, water, Worcestershire sauce, brown sugar, tomato paste, vinegar, mustard, pepper sauce and cocoa. Hea to boiling, stirring occasionally; remove from heat.
Pour one-half of sauce into a 13x9-inch glass dish. Place chicken, skin side down in the sauce; spoon remaining sauce over the chicken. Cover, refrigerate 4 hours or overnight.
Heat the oven to 375øF. Place wings on broiler pan; reserve sauce. Bake for 40 to 45 minutes or until chicken is tender, turning over wings and brushing with additional sauce. Serve immediately or refrigerate and reheat later.
Makes about 16 chcken wings.
NOTE: Keep cooled wings refrigerated no more than 2 days. ** Dallas Morning News -- Neighborhood Shopper -- 25 Dec 94
Scanned and formatted for you by The WEE Scot -- paul macGregor
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